Backyard Series: Preserving Blueberries

Join us for a hands-on workshop celebrating the delicious, nutritious blueberry! Led by Master Food Preserver, former Center for Agroecology apprentice, and Stanford lecturer Anna Lee, this workshop will focus on safe, healthy, and delicious ways to extend the blueberry season through food preservation techniques.

Anna will cover a range of strategies for food preservation (freezing, drying, canning, acid) by walking through recipes for sorbet/granita, fruit leather, jam/jelly, and salad dressing. We'll end by making a blueberry “shrub” to take home for summer mocktails and cocktails. You will also leave with recipes and tasting. Your attendance supports both the Center for Agroecology and the UC Master Food Preservers.

Instructor profile

Anna Lee is a lecturer in the Stanford Doerr School of Sustainability. She is a Master Composter and a Master Food Preserver through UC Cooperative Extension and holds an advanced certificate in ecological horticulture from the Center for Agroecology and Sustainable Food Systems at UC Santa Cruz and an MS in agroecology from University of Wisconsin, Madison.

Things to Bring

You may want an apron for this class. The cost includes a $5 fee for materials.

Pre-registration is required for this workshop. Email accommodations requests to agroecology.ucsc.edu. Presented by the Friends of the UCSC Farm & Garden. Members receive a 10% discount on workshop costs. Learn more about becoming a member and join.